How To Cook A Sirloin Steak Perfectly Recipes

ELECTION NIGHT SIRLOIN STEAK

Steps:

• Coat the steak with 1 tablespoon of the salt and set on a rack inside a rimmed pan and leave at room temperature for 30 minutes. The steak should come up to somewhere between 45 and 50°F. Tear off an 18-inch long piece of heavy-duty aluminum foil and have it standing by near the cooktop
• When about 5 minutes of the salting time remains, place a 12-inch cast iron skillet over the highest heat you've got for a full 5 minutes. You will want to crank up your ventilation hood to high and open a window; there's gonna be smoke.
• Evenly sprinkle the remaining tablespoon of salt across the bottom of the hot skillet. Lightly coat both sides of the steak with the oil. Place right in the middle of the pan and don't touch it for 2 minutes. Flip and rotate 90 degrees so that the steak hits fresh pan (and fresh salt) and cook another 2 minutes, uninterrupted.
• Turn the steak up on one long edge and cook for 30 seconds, then turn and cook along the opposite edge for another 30. If you're checking, its internal temperature should be between 70° and 72°F. Transfer to the foil and wrap tightly for 3 minutes. During this time leave the skillet on the heat. (Did I mention there would be smoke?)
• After 3 minutes, unwrap the steak and place it back in the pan for 3 minutes, then flip and cook for another 3. Flip and cook another 2, then flip and cook a final 2 minutes. At this point, the internal temperature should be 120°F. (If you prefer your steak more on the rare side, decrease the final cook times to 2 minutes, 2 minutes, then 1 and 1. Its internal temperature should be between 105 and 110°F.)
• Return the steak to the foil and wrap tightly to rest for 5 minutes. Then unwrap and slice thin on the bias. Serve with any accumulated juices.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

SIRLOIN STEAK

Steps:

• Preheat oven on broiler setting. Make foil 'snake' out of aluminum foil to use to keep oven door slightly ajar so that broiler won't turn off if it gets too hot. Brush steak with oil and salt and pepper, to taste. Place a piece of foil on the bottom rack as a drip pan. Place another rack in the position above this and put the steak directly on this rack. Cook steak in this position for 5 minutes. Flip steak and cook for another 5 minutes. Move rack with steak to top position in oven, moving rack with foil and drippings just underneath, and cook for 3 minutes. Flip 1 last time and cook for another 3 minutes. Transfer steak to wire rack and rest for 3 to 5 minutes. The above times are for medium doneness. Adjust cooking times up or down as desired.

SIMPLE SIRLOIN STEAK

Steps:

• Remove the steaks from the fridge about 30 mins before you plan to cook, so they're closer to room temperature. Pat the steaks dry with kitchen paper, and season with salt and pepper. Take a heavy-based frying pan that will comfortably fit both steaks, add the oil and heat over a high flame.
• When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
• With a pair of tongs, sear and turn the steaks every 30 secs to 1 min so they get a nice brown crust. As a rough guide, each steak will take 3 mins in total for rare, 4-5 mins in total for medium and 7-8 mins for well done. If you have a digital cooking thermometer, the middle of the steak should be 50C for rare, 60C for medium and 70C for well done.

HOW TO COOK TOP SIRLOIN STEAK IN THE OVEN

Steps:

• Prepare the steak marinade according to the instructions here. Marinate the steaks for 3-8 hours (but not longer). (Alternatively, you can simply season generously with salt and pepper and skip the marinade, but the marinade makes them so juicy!)
• Remove the steaks from the fridge about 30 minutes before cooking, to let them come to room temperature. Pat the steaks dry with a paper towel.
• Preheat the oven to 400 degrees F (204 degrees C). At the same time, preheat a cast iron grill pan on the stovetop over medium-high heat, about 3 minutes.
• Once the oven is just a few minutes away from being preheated, add the butter and heat until melted. Add the steaks in a single layer. Sear for about 2 minutes, without moving around, until browned with grill marks on the bottom. Flip and sear for 1-2 minutes on the other side.
• Transfer the pan to the preheated oven. Bake for 2 to 6 minutes, to your desired level of doneness. For a 1.5-inch (4 cm) thick steak, that's usually 2 minutes for rare, 3 minutes for medium rare, 4 minutes for medium, 5 minutes for medium-well and 6 minutes for well done. Use a meat thermometer to be sure - 120 degrees F (49 degrees C) for rare, 130 degrees F (54 degrees C) for medium rare, 140 degrees F (60 degrees C) for medium, 150 degrees F (66 degrees C) for medium well, and 160 degrees F (71 degrees C) for well done. Steak temperature will increase by an additional 5 degrees when resting in the next step.
• Remove the sirloin steaks from the oven and transfer to a plate. (Do not leave in the pan or they will be overcooked.) Let the steaks rest for 5 minutes before slicing.

HOW TO COOK A SIRLOIN STEAK PERFECTLY

Steps:

• You can do it at home so let's talk makes you go to start with the best that means American top-quality USDA 2% prime steak. I picked up this state from Chicago steak Company. I actually didn't know until recently that they carry American top-quality USDA 2% prime steak.These many the same supplies a stock the other major American changes. Whatever here is a t-bone steak one in my favor cuts because it incorporates two different cuts of meat on this side you've got the tenderloin which is the granddaddy have tenderness very lean cut of meat and on the other side you got the sirloin or otherwise known as the new york cut. little more marbles noticed end up but more flavor with the pieces me like this there's not a lot I like to do it just a little bit about oil. I used Chicago steak seasoning for more flavor. Good healthy sprinkling salt make sure that spread evenly on both sides and pepper very generous with your paper is well. I gonna to the steak in two phases, 1. I've got a grill pan on a medium to high heat. 2. preset my oven for 450 us run gonna finish it. I don't need oil the grill pan because I'm good enough oil on my steak. That's sear you're hearing is the sound of flavor developing those charm marks on the outside. The reason why me mistakes so open six with pan. Because you have a lead. its sear enough for you moved. So really let it sit there but those proteins caramelized bind to Read more and watch Video and learn How to Cook a steak Click at http://goo.gl/W90nzG